slowfoodusa
Sarah Meyer
Sarah A. Meyer was raised by her parents, a lifelong farmer and home economics teacher in, the center of the Finger Lakes region, Geneva, NY. Since establishing the Food Systems Program at the Finger Lakes Institute at Hobart and William Smith Colleges (HWS) in 2014, Sarah has focused her efforts on increasing awareness, knowledge, and understanding of the complexities of, and our personal role in, our regional and global food systems. Through her work, Sarah has encouraged farming, gardening and culinary practices at the 36 acre HWS Fribolin Farm which allows her to build upon her goal of strengthening community through food. An active member of Finger Lakes Culinary Bounty Board of Directors since May 2014, Sarah participates in Terra Madre 2016 as a US delegate representing not only a college campus which values slow food and its role in the food system, but also a professional network of chefs, food entrepreneurs, educators, and farmers. Sarah obtained her master’s degree from SUNY College of Environmental Science and Forestry in Syracuse, NY in 2003 and today enjoys her career, gardening and preserving, beekeeping, and volunteering for and attending community food-focused events and festivals.
Sarah Meyer
Sarah A. Meyer was raised by her parents, a lifelong farmer and home economics teacher in, the center of the Finger Lakes region, Geneva, NY. Since establishing the Food Systems Program at the Finger Lakes Institute at Hobart and William Smith Colleges (HWS) in 2014, Sarah has focused her efforts on increasing awareness, knowledge, and understanding of the complexities of, and our personal role in, our regional and global food systems. Through her work, Sarah has encouraged farming, gardening and culinary practices at the 36 acre HWS Fribolin Farm which allows her to build upon her goal of strengthening community through food. An active member of Finger Lakes Culinary Bounty Board of Directors since May 2014, Sarah participates in Terra Madre 2016 as a US delegate representing not only a college campus which values slow food and its role in the food system, but also a professional network of chefs, food entrepreneurs, educators, and farmers. Sarah obtained her master’s degree from SUNY College of Environmental Science and Forestry in Syracuse, NY in 2003 and today enjoys her career, gardening and preserving, beekeeping, and volunteering for and attending community food-focused events and festivals.